If you’re craving a pasta dish that bursts with bold flavors, creamy textures, and a hint of Southern spice, you’ve got to try this Rattlesnake Pasta Recipe. It’s a perfect blend of tender chicken, vibrant bell peppers, and a luscious Cajun cream sauce that makes every bite exciting. Whether you’re serving a family dinner or impressing friends, this dish hits all the right notes, turning ordinary ingredients into an extraordinary experience.
Ingredients You’ll Need
Gathering the right ingredients for this Rattlesnake Pasta Recipe is simpler than you might think, but each one plays a vital role. From the Cajun seasoning’s smoky kick to the richness of Parmesan and heavy cream, you’ll see how these essentials build layers of flavor, color, and texture that make the dish unforgettable.
- 16 oz. penne pasta: The perfect pasta shape to hold onto the creamy sauce and chunky veggies.
- 16 oz. boneless skinless chicken breast, cut into ½” cubes: Tender, lean protein that soaks up the Cajun spices wonderfully.
- 1½ tsp Cajun seasoning: Adds that signature spicy, smoky flavor to the chicken and sauce.
- 1 Tbsp unsalted butter: Used to cook the chicken, ensuring it stays juicy and flavorful.
- 4 Tbsp unsalted butter divided: Essential for building the silky, roux-based cream sauce.
- 1 Tbsp olive oil: Adds a layer of richness and helps soften the veggies.
- 1 red bell pepper sliced into ¼” strips: Brings a sweet pop of color and crispness.
- 1 green bell pepper sliced into ¼” strips: Adds fresh, peppery undertones and vibrant green hues.
- ½ large red onion sliced into ¼” strips: Sweet, sharp flavor to balance the creaminess.
- 1½ tsp minced garlic: Infuses the dish with fragrant and savory depth.
- 1 tsp Cajun seasoning: To season the sauce and keep that spicy theme consistent.
- ½ cup all-purpose flour: Forms the base of the roux that thickens the sauce perfectly.
- 2 cups low-sodium chicken stock: Adds a savory backbone without overpowering the other flavors.
- ¾ cup whole or 2% milk: Gives the sauce a creamy but light texture.
- 1 head roasted garlic (10-12 cloves, coarsely chopped): Offers mellow, nutty sweetness that elevates the entire sauce.
- ½ tsp salt: Enhances all the natural flavors.
- ½ tsp black pepper: Adds a gentle heat and sharpness.
- 1 cup grated Parmesan cheese: Melts into the sauce for savory richness and a slight tang.
- ¾ cup heavy cream: The ingredient that makes this pasta irresistibly smooth and decadent.
- Green onions, chopped, for garnish: A fresh, colorful finishing touch with a mild bite.
How to Make Rattlesnake Pasta Recipe
Step 1: Prepare and Cook the Chicken
Start by seasoning the cubed chicken breast with 1½ teaspoons of Cajun seasoning to infuse it with that spicy Southern charm. Melt 1 tablespoon of unsalted butter in a large skillet over medium heat and cook the chicken until it’s golden brown and cooked through, about 5 to 7 minutes. This step sets the stage for juicy, flavorful bites that will be the star protein in your Rattlesnake Pasta Recipe.
Step 2: Sauté the Veggies
Using the same skillet, add 1 tablespoon of olive oil and half of the remaining 4 tablespoons of butter. Toss in the red and green bell peppers along with the red onion and sauté them until they’re tender but still crunchy, about 4 to 5 minutes. Then, add in the minced garlic and 1 teaspoon Cajun seasoning, cooking for an additional minute to release all those aromatic flavors that complement the spicy chicken beautifully.
Step 3: Make the Roux and Sauce
Push the veggies to the side and melt the remaining butter in the skillet. Sprinkle in the flour and whisk constantly for about 2 minutes to cook off any raw flour taste, creating a smooth roux. Slowly pour in the chicken stock while whisking continuously to avoid lumps. Add the milk and coarsely chopped roasted garlic, stirring to combine. Bring the mixture to a gentle simmer and let it thicken, then season with salt and black pepper. Finally, stir in the grated Parmesan cheese and heavy cream for that luscious, velvety texture that defines the Rattlesnake Pasta Recipe.
Step 4: Cook the Pasta and Combine
While the sauce thickens, cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta and add it straight into the skillet with your sauce, veggies, and perfectly spiced chicken. Toss everything together gently, ensuring each piece is coated in that creamy, flavorful sauce—the moment where all the magic comes together.
How to Serve Rattlesnake Pasta Recipe
Garnishes
Sprinkle freshly chopped green onions over the top for a fresh, slightly sharp contrast to the rich sauce. The vibrant green not only adds a lovely pop of color but also a crisp bite that balances the creamy pasta wonderfully.
Side Dishes
This dish pairs beautifully with simple green salads, like a peppery arugula tossed in lemon vinaigrette, or some roasted vegetables to keep the meal light yet satisfying. A slice of crusty garlic bread can also be a delightful addition to soak up any remaining sauce.
Creative Ways to Present
For a fun twist, serve the Rattlesnake Pasta Recipe in individual mini cast iron skillets or rustic mason jars at a casual gathering. Another creative idea is to top each serving with a sprinkle of crispy bacon bits or add a dash of smoked paprika for added depth and visual appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers of the Rattlesnake Pasta Recipe into an airtight container and refrigerate. It will keep well for up to 3 days, making it a fantastic option for quick weekday meals without sacrificing flavor.
Freezing
Because of the creamy sauce, freezing is best done cautiously. You can freeze the pasta in a sealed container for up to 2 months, but expect slight changes in texture upon thawing. To maintain quality, consider freezing the sauce and pasta separately if possible.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at medium power, stirring occasionally. Add a splash of milk or chicken stock while reheating to revive the sauce’s creamy consistency and avoid dryness.
FAQs
Can I make this Rattlesnake Pasta Recipe vegetarian?
Absolutely! Swap the chicken for hearty vegetables like mushrooms or zucchini, and use vegetable stock instead of chicken stock. Just remember to adjust the Cajun seasoning to taste for that familiar spicy kick.
What makes it called Rattlesnake Pasta Recipe?
The name “Rattlesnake Pasta Recipe” is inspired by the bold Cajun spices that give the dish a lively, Southern heat reminiscent of the southwestern United States. It’s a playful nod to the dish’s fiery flair and the “bite” it delivers to your palate!
Can I use other types of pasta?
Definitely! While penne is ideal for holding the sauce, feel free to experiment with rigatoni, fusilli, or even farfalle. Just make sure to adjust cooking times accordingly to keep that perfect al dente texture.
Is this dish spicy?
It’s moderately spicy thanks to the Cajun seasoning. If you prefer a milder version, reduce the amount of seasoning or remove the seeds from the bell peppers. Conversely, add some crushed red pepper flakes if you like more heat.
How long does it take to prepare?
This Rattlesnake Pasta Recipe takes about 45 minutes from prep to plate, making it a perfect weeknight meal that feels like a special occasion without any fuss.
Final Thoughts
There really is something magical about the way the creamy, spicy flavors come together in the Rattlesnake Pasta Recipe. It’s become one of my go-to dishes when I want to impress without spending hours in the kitchen. Trust me, once you try it, this recipe will sneak its way into your regular rotation—get ready to wow your taste buds and your loved ones alike!
Print
Rattlesnake Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Rattlesnake Pasta recipe is a creamy, spicy Cajun-inspired dish featuring tender chicken, colorful bell peppers, and a rich Parmesan cream sauce. The penne pasta is cooked al dente and tossed in a flavorful blend of roasted garlic, Cajun seasoning, and heavy cream, garnished with fresh green onions for a vibrant finish. Perfect for a satisfying weeknight dinner with a kick.
Ingredients
Pasta & Chicken
- 16 oz. penne pasta
- 16 oz. boneless skinless chicken breast, cut into ½” cubes
- 1½ tsp Cajun seasoning (for chicken)
Sauté & Vegetables
- 1 Tbsp unsalted butter
- 4 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 1 red bell pepper, sliced into ¼” strips
- 1 green bell pepper, sliced into ¼” strips
- ½ large red onion, sliced into ¼” strips
- 1½ tsp minced garlic
- 1 tsp Cajun seasoning (for vegetables and sauce)
Sauce
- ½ cup all-purpose flour
- 2 cups low-sodium chicken stock
- ¾ cup whole or 2% milk
- 1 head roasted garlic (10–12 cloves, coarsely chopped)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup grated Parmesan cheese
- ¾ cup heavy cream
Garnish
- Green onions, chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Season and Cook Chicken: Toss the cubed chicken breast with 1½ tsp Cajun seasoning. Heat 1 Tbsp unsalted butter and 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add 2 Tbsp of the remaining butter. Add the sliced red and green bell peppers and red onion along with 1½ tsp minced garlic and 1 tsp Cajun seasoning. Cook, stirring occasionally, until the vegetables are tender-crisp, about 4-5 minutes.
- Make the Roux: Add the remaining 2 Tbsp butter to the skillet. Once melted, whisk in the ½ cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until the roux is lightly golden and fragrant.
- Prepare the Sauce: Gradually whisk in the 2 cups low-sodium chicken stock and ¾ cup milk to the roux, ensuring no lumps form. Stir in the roasted garlic, ½ tsp salt, and ½ tsp black pepper. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
- Add Cheese and Cream: Reduce heat to low and stir in 1 cup grated Parmesan cheese and ¾ cup heavy cream. Mix until the cheese is melted and the sauce is creamy. Adjust seasoning if needed.
- Combine Everything: Return the cooked chicken to the skillet, add the sautéed vegetables, and toss in the cooked penne pasta. Stir everything together until well coated with the creamy sauce and heated through.
- Garnish and Serve: Sprinkle chopped green onions over the pasta before serving for a fresh, vibrant finish. Serve immediately while warm.
Notes
- For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper.
- Use freshly grated Parmesan cheese for the best melt and flavor.
- Roasted garlic can be prepared in advance by roasting a whole bulb wrapped in foil at 400°F (200°C) for 30-40 minutes.
- Substitute heavy cream with half-and-half for a lighter sauce, but note the sauce may be less rich.
- Leftovers store well in an airtight container in the fridge for up to 3 days; reheat gently to prevent sauce separation.
